2tablespoonssauce from chipotles in adobo, or more to taste
Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.
In a large skillet, heat the oil over medium-low heat. Add the chicken pieces skin side down in one layer, and slowly brown the chicken pieces for 40 minutes. Flip them over, once they have crisped and created a crust, halfway through. This is not a quick sear or browning, this is low heat cooking for a good 40 minutes.
Pour water over the chicken, raise the heat to medium-high to bring to a simmer. Incorporate apricots, apricot preserve, Latin-style tamarind syrup, chipotle sauce, and 1 teaspoon salt, stir, and keep it at a medium simmer for 35 minutes until the sauce has thickened to a thick syrup consistency and can coat the back of a wooden spoon. You may need to reduce the heat.
Taste for salt and heat and adjust to your liking.